Abstract
In this study, whey protein isolate (WPI) and polydextrose (PDX) were used to produce WPI-PDX covalent conjugates via dry-heating Maillard reaction, and their characteristics and functional properties including abilities to emulsify and stabilise the corn germ oil/water emulsions were measured. Compared with WPI alone, the WPI-PDX conjugates had higher water solubility and DPPH radical scavenging ability, and the derived emulsions exhibited good storage stability over 60 days prepared under these conditions: reaction time 24 h, conjugate concentration 4–6%, oil fraction ratio 0.6 and emulsion system pH 3–8. Further, we found that the emulsion possessed the best storage stability under the condition of 4% WPI-PDX conjugates and 0.6% oil fraction. These results provide a potent to prepare a beneficial Maillard conjugation following an optimised reaction condition and highlight the potential use of WPI-PDX conjugates as the emulsifier in food industry.
| Original language | American English |
|---|---|
| Pages (from-to) | 3784-3794 |
| Number of pages | 11 |
| Journal | International Journal of Food Science and Technology |
| Volume | 56 |
| Issue number | 8 |
| DOIs | |
| State | Published - Aug 2021 |
ASJC Scopus subject areas
- Food Science
- Industrial and Manufacturing Engineering
Keywords
- Conjugation
- Maillard reaction
- emulsifying properties
- polydextrose
- whey protein isolate